page_title: Malay cuisine
section_title: Cooking methods
hierarchical_section_title: Malay cuisine / Terminologies / Cooking methods
caption_attribution_description: English: Tempoyak Ikan Patin, pangasius catfish served in sweet and spicy tempoyak sauce, a fermented durian-based sauce. Specialty of Palembang city, South Sumatra. Served at a Palembang food stall at Food Colony Foodcourt, Atrium Senen Plaza, Central Jakarta, Indonesia. Bahasa Indonesia: Tempoyak Ikan Patin, ikan patin dimasak dan disajikan dengan bumbu tempoyak yang bercitarasa manis, asam pedas. Tempoyak adalah bumbu masakan yang dibuat dari durian fermentasi. Masakan khas kota Palembang, Sumatera Selatan. Disajikan di kedai Masakan Palembang di Foodcourt Food Colony, Atrium Senen Plaza, Jakarta Pusat, Indonesia.
context_page_description: Malay cuisine is the cooking tradition of ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as in Cocos Islands, Sri Lanka and South Africa.
context_section_description: Different cultures and language tend to have their own unique ways of cooking and each of them has different terminologies which often come from historical necessities. Traditional cooking methods in Malay cuisine are quite similar to life in Malay villages, slow and laidback as most authentic Malay delicacies cooked on low heat for a long time as compared to Chinese food. There are numerous methods of cooking terminologies that are used in Malay cooking that consist of dry and moist methods. Tumis (use a small amount of oil or fat in a shallow pan over relatively high heat), salai (smoked or grilled food on the fire such as dried fish and the ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking), sangai (method of cooking whereby food mainly dries spices are frying without oil), layur (warm over low heat to dry) are examples of terminologies for dry-heat cooking methods. On the other hand, moist-heat cooking method includes terms such as tanak (cooking in a pot especially rice), jerang (boiling or simmering normally used of liquids), celur (blanching or dipping something such as vegetable into the hot water) and reneh (simmering or boiling food).
caption: Tempoyak ikan patin, pangasius fish in fermented durian sauce
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